She Strengthens

Lemon Ricotta Pancakes: A Match Made in Heaven

When it comes to breakfast, few combinations are as divine as fluffy ricotta and fresh lemon zest swirled into an airy pancake. The real challenge lies in sharing these heavenly treats with others.

The Secret to Success: Fresh Ingredients

For the best results, use fresh whole-milk ricotta cheese or take the extra step to make your own. This recipe yields approximately 16 (3-1/2-inch) pancakes, perfect for a weekend brunch or a special occasion.

Gather Your Ingredients

• 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
• 1 cup whole milk
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 3 large eggs, yolks and whites separated
• 2 tablespoons granulated sugar
• 1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
• 1/2 teaspoon vanilla extract
• 3/4 cup whole-milk ricotta cheese
• Powdered sugar, fruit, or maple syrup, for serving (optional)

Let’s Get Cooking!

Step 1: Prepare the Milk-Butter Mixture

Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until the butter has melted. Remove from heat and let cool slightly.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt. Set aside.

Step 3: Combine the Egg Yolks and Sugar

Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture, then whisk in the remaining milk-butter mixture until smooth.

Step 4: Add the Flour Mixture and Ricotta

Add the reserved flour mixture and stir with a rubber spatula until just combined. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese.

Step 5: Whip the Egg Whites

In a medium bowl, whisk egg whites to soft peaks. Halfway through whisking, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.

Step 6: Cook the Pancakes

Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot. Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.

Serve and Enjoy!

Serve immediately with powdered sugar, fruit, butter, or maple syrup. Savor the delightful combination of fluffy ricotta and fresh lemon zest in every bite.